Description
Delightful churro cookies filled with cream cheese and drizzled with caramel sauce, balancing sweetness and indulgence.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 cup sugar (for coating)
- 1 tablespoon ground cinnamon
- Caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Beat in the large egg and vanilla extract until well combined.
- In another bowl, mix together the flour, baking powder, and salt. Slowly add to the wet ingredients and stir until fully incorporated.
- Chill the dough for 15 minutes.
- Mix together cream cheese and powdered sugar until smooth.
- Roll chilled dough into small balls, flatten, place a dollop of cream cheese, and form back into a ball.
- Roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 12 minutes or until golden brown.
- Drizzle with caramel sauce before serving.
Notes
Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. Freeze for up to 2 months.